I feel very fortunate that I never cultivated a soda drinking habit, now that more and more studies are exposing the detrimental effects of commercial soda consumption.
That being said, I am SUPER intrigued by the “healthy” fermented soda recipes that are taking the whole-foods-community by storm! Some of my very favorite people in the world are BIG soda consumers and I would love to find an alternative that would slake their cravings.
You may remember from a previous post that I became fascinated with a recipe for authentic, traditional, healthy rootbeer… unfortunately, that particular culinary adventure was less successful than I would have hoped, but it DID result in a fun and kooky dessert made from the “byproduct”.
Another adventure into soda making over the summer led to this lovely and bubbly drink that utilized whey as the starter (therefore, not vegan).
Now that the weather is starting to turn, my frenetic fermentation is in full swing, and colds and flues are starting to make the rounds, it is time to start stock-piling some health-boosting consumables! This week I cultivated an active and hungry gingerbug (here are some user-friendly instructions) and decided to create a turmeric soda.
I believe the clichéd and overused spices of the season (the ones that are so often paired with pumpkin) would be heavenly in this concoction, but as these spices are receiving a bit of hostile social backlash lately, I decided to go another route 😉
Fermented Turmeric Gingerale for surviving the plague this season
Combine ingredients in a sealed container/containers. Let sit at room temperature for 3 days. Transfer to the refrigerator for storage or consume at once.
Contents SHOULD be under pressure and quite bubbly, so don’t point it toward your face or your pet mogwai.
Also, Turmeric is a lovely color that will stain anything it touches. I recommend wearing yellow or goldenrod while sipping this beverage.
Squeeze a wedge of lemon or orange over the drink to REALLY make it transcendent.
**I am currently experimenting with a fresh turmeric “bug”. I will keep you posted on the possible variation of this recipe!
11/4 Update: Turmeric “Bug” was a wild success! By using the same procedures that make a Ginger Bug, but using fresh Turmeric root instead, I have propagated another fizzy fermenting option! The flavor is quite mild (compared to it’s ginger cousin) and it actually works really nicely when used in conjunction with GingerBug.